Last month I asked you guys for your favorite cookies. I learned about a bunch that I had never heard of before. Among them, pumpkin chocolate chip cookies. It’s unimaginable that I had never heard of these before, being the chocolate chip cookie lover that I am. So, thank you! Thank you, thank you, thank you for turning me on to these cookies. Actually thank you – M-J, Jessica, Katrina, Janelle, Low, and Kellie for sending me your recipes (And, anyone I may have left out… sorry.) I couldn’t decide on which recipe to try because they were all different, so I worked up my own inspired by you guys. Then I decided to top them with a maple brown butter frosting… not that these needed anything to make them taste any better. But let me tell you, this frosting was so good, I wanted to eat it all by itself. Okay, I’ll give it to you straight. I did eat quite a few spoonfuls of this maple temptation. So much that I didn’t have enough for all the cookies. Whoops! Anyway, hope you like it, too.

Add flour/spice mixture to sugar mixture in three additions. Alternate with pumpkin in two additions, ending with flour mixture.

Stir in chopped pecans and chocolate chunks.

Drop on cookie tray lined with parchment paper.

Bake at 350 degrees for 10-12 minutes. Makes about four dozen cookies.

Let cool.

You can use an ice cream scooper to get evenly proportioned cookies. Also, see how the chunks are all hidden in the batter? Make your cookies look as good as they taste. Just save some chocolate chunks and stick them right on top of the cookie batter before you throw them in the oven.

Melt butter over medium heat until golden brown. Watch closely so it does not burn.

Add butter to sugar, scraping all the butter into the bowl.

Add milk and maple flavoring. Stir until smooth.

Spread on top of cookies with an knife or offset spatula.

Then sink your teeth right in.

Just for fun I wanted to show you this Halloween cupcake-shaped cookie jar I scored at the craft store, Hobby Lobby. It’s so dang cute! I think it was around $15 if you want to run out and get one before Halloween.

I’m new to you, Bakerella, and I just love everything you have done! I always ice these cookies with a powdered sugar icing drizzle. I wasn’t a subscriber yet when you asked for cookie recipes, but I’d like to send you a very good and unique recipe now just for fun. What is the best way for me to send it?

Sounds DELICIOUS!! Can’t wait to try them!! Love me some pumpkin!!! Could i use Maple syrup instead of maple flavoring in the icing? It would obviously adjust the consistency, but it might give it a slight color change too…what do you think?

I LOVE anything pumpkin (even pumpkin soup!). I can’t say for sure, but I think I gained an inch in each of my thighs just looking at those cookies (I would not be able to stop at one…or two or…) – yum!!

Your site is my absolute FAVORITE on the web. You have the best ideas. I made the cupcake pops, and then the Halloween version. I really want to make some for pops Christmas but need your help! I am very good at the execution, but stink at thinking up my own ideas. Please make some Christmas ones I can copy. Pleeeeeeese!

But I have to ask… my favorite thing about pumpkin chocolate chip cookies is that they bake up thick and almost cake like with a very different texture than regular cookies. These look more like regular chocolate chip cookies texture – wise. Is that how they are?

angelabarton – I'm not sure. It was my first time making brown butter frosting, but I say go for it.

Atticelf – I couldn't either.

Maris – I know what you mean. I need storage desperately.

Lynna – there's a spice cake mix version. Try a search for that.

My Sweet & Saucy – Thank you

violetta´s – gracias … I think.

Debie – you definitely do.

Erin – enjoy!

nicole green – invite me over.

CookiePie – no prob!

Lyns – my cookies were soft, too. you can't tell but the pic but they were. I have never eaten or even tried these before, so I'm not sure how they are supposed to come out. But from all the pics I saw, they seemed soft or cake-like. Did you use 1-cup of pumpkin or the whole can? What your butter room temp or softer? I used canned pumpkin and it was mushy from the can, not dry.

Stephanie – oh yes!

Anonymous – I'm working on ideas now. So, stay tuned.

Heavnsnt4 – I found it in the grocery store – near the extracts.

Ramsey – Hey, you've got good taste.

Rach – sorry, I'm not that smart.

Benson & Sarah Garner – I probably did something wrong with my measurements. I don't know because I've never had one before. I'd hoped they would have baked up higher, but they were still soft inside and still good. They definitely weren't like regular chocolate chip cookie texture. I'll have to experiment with some more recipes I guess. Do you have one you like?

You are amazing! You have so many awesome ideas! I think I might make a batch of these to take to a potluck Saturday… wait… would I want to share?? mmmm.. might have to make two batches – one to keep and one to share! :D

This is the one I use. I really like it… although they don’t turn out as pretty since the batter is so thick they bake up just how you plop them on the pan. {Maybe the baking powder and soda are what helps them be more cake like}

Mmmm…I haven’t eaten lunch yet and these look so scrumptcious my mouth is watering. Do you have a printable copy you can email me that I can tuck this into my recipe box? That would be great! Your photography is also amazing. What kind of camera do you use? I’m in search of one right now.

This is my lucky day…just two days ago we purchased from the bakery – Pumpkin Choc. Chip cookies…and OH MY they are SO good. I told my daughter I will look for a recipe and low and behold…I found your blog! And we thought the ones we purchased were yummy…I can tell from your pics that these cookies are going to be AWESOME! Thanks so much for sharing this recipe!

I’m in the process of making these right now. The cookies are turning out (any very yummy, btw) but my frosting is not. It seems like such a simple recipe but yet somehow I did it wrong. My frosting is much darker and very runny. Although is tastes good I won’t be able to frost the cookies with it? Anyone have any thoughts?

QUESTION:… okay so this is slightly OT but needed to ask the guru anyway ;) I was thinking of making some halloween variation of your cake pops to bring to my kiddos classes… will they fair ok if i cover the top of the pop w/ a little cello bag tied off w/ some ribbon?

I love this site. I found you about a month ago and have already made the cupcake pops several times (not quite as cute as yours- but more practice maybe will help:) I will definately have to try the pumpkin cookies.

I’m in the process of making these and have the opposite problem as Arielle – my icing has turned out (DELICIOUSLY, i might add) but my cookies have not. The cookie BATTER is delicious but when it bakes, they spread out and instead of 12 pretty cookies on my cookie sheet, i have one large cookie..um.. sheet.

What am I doing wrong? the only thing I’ve omitted are the pecans, but that shouldn’t do anything, right??

They look wonderful and I want to make them tonight! I’ve never made cookies with self rising flour and don’t have any on hand. Can I add ingredients to regular flour? I’m going to go surfing and find out…wish me luck and thanks for the wonderful recipes!

looks divine! in autralia, pumpkin isnt something we really use as a sweet. in fact i have never seen canned pumpkin-could i just use mashed pumpkin?? and could you tell what pumpkin spice is please?looking fwd to trying this scrummy recipe:)

Made (seriously) about 16 dozen of these for an office party this week — HUGE hit!

The one thing I noticed, which I might tinker with when I make these again (and again, and again…), is that there is no salt in the recipe, which usually brings out the best in the chocolate chunks…other than that, A+, WILL MAKE AGAIN!

I would like to share with you a short cut that I have enjoyed very much. Instead of all those ingredients, try this. 1 smaller can of pumpkin to 1 box spice cake mix. Add chocolate chips for deliciosity and bake. They are wonderful. If you want to go the extra mile, top with some cream cheese frosting: 8oz cream cheese, 1/2 c. butter, 1 t. vanilla. Yum!

Hi! I just discovered your blog and I love it! Your recipes are a lot of fun and your pictures are great. :) Last night I made pumpkin cookies and used your frosting recipe… needless to say they were a hit. Thanks and keep up the good work!

Just made these right now! I didn’t have self rising flour, so I did half cake flour, half bread flour, and some bp and bs. My cookies seem to be a lot bigger than yours + my batter came out a tad soft, so what I ended up with were pretty much muffin tops. Delicious nonetheless =) Thanks!

I made these cookies this weekend. Awesome flavors! I do have a few questions. My batter was not as thick as yours looks and my cookies didn’t bake up as well. Could you double check the ingredients and let me know what I did wrong. I love these cookies and I want to try them again and hopefully come out with a better looking cookie. Note: it has not stopped us from eatting the ones I made.

Great cookies, I made these today for my father-in-law and my wife, who doesn’t like anything pumpkin even said they were good. For some reason I have trouble with frosting…of any sort…just doesn’t turn out for me, but I wasn’t sure about my flavoring to start with, so have to keep looking there, but great cookies, thanks!

O-M-G-YUM! I just pulled the first batch from the oven and ate one hot. They are delicious and beautiful to boot. No frosting for me, cause then I would just feel really naughty and probably eat more. Though that may require making more to accomplish! I did find the spices a bit heavy for my likes, but my DH loves a spicy pumpkin pie, so we’ll see his verdict when he gets home.